Resource information
This teaching tool provides a basic
understanding of food quality issues in developing countries
and introduces the reader to Hazard Analysis Critical
Control Points (HACCP) and other dominant methodologies for
improving food quality. Quality has long been a factor in
the success of food trade transactions; however, recent food
safety issues have propelled quality control to the
forefront of international trade concerns. Now with the
increasing globalization of trade, food quality is also
becoming a factor in domestic markets as quality and variety
compete for a buyer's attention and regulatory bodies
seek to better control potential threats. This document
includes the following annexes: Table of good agricultural
practices; Good manufacturing practices; and Contraventions
cited for U.S. Food and Drug Administration import detentions.
